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Kanelbullar - Swedish cinnamon buns

Recipe: Kanelbullar - Swedish cinnamon buns / rolls

Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine Swedish
Servings 40

Ingredients
  

Dough

  • 500 ml milk
  • 1000 g wheat flour
  • 200 g sugar
  • 200 g butter softened but not runny
  • 50 g fresh yeast
  • 2 tbsp cardamom
  • 1 tsp salt

Filling

  • 200 g butter softened but not runny
  • 200 g sugar
  • 2 tbsp cinnamon
  • 1 tbsp vanilla sugar
  • 1 tbsp cardamom

Topping

  • 1 egg
  • 2 tbsp water or milk
  • pearl sugar

Instructions
 

Dough

  • Mix all dry ingredients in the kitchen aid or similar (this recipe requires one).
  • Add all remaining ingredients and turn the machine on the lowest speed with dough hook for 10 min
  • Turn up the speed to high speed and mix for another 5 min. By now the dough should be free from the walls of the bowl and attached to the dough hook
  • Take a pan that fits in your fridge and place parhment paper in it
  • Place the dough on the parchment paper and spread it across the pan before putting it in the fridge to cool a bit (preventing it from rising and making it easier to roll out)

Filling

  • Mix all ingredients together in a bowl while waiting for the dough to chill

Assembly

  • Split the dough in half and roll it out on a floured surface. Try to make it as thin as possible and as rectangular shape as possible
  • Spread the filling out all the way to the edges
  • Roll it together then take a sharp big knife (and add some flour on to prevent it from sticking) and start slicing the roll to discs around 1-2 cm wide
  • Place in baking cups / paper molds on a baking pan and either freeze them for later or cover with a kitchen towel and let it rise for 2-3 hours right away (you know when they are ready for the oven by pressing on the dough and it bounces back)

Baking

  • Heat the oven to 180°C (355°F)
  • Beat an egg, mix it with a little water or milk and brush it on the buns, then sprinkle pearl sugar on top
  • Bake for around 8-12 min or until the buns have gotten their golden color
  • Let them cool on a rack under a kitchen towel for a couple of minutes before eating them with a glass of cold milk
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